Chunky Salsa
2 tomatoes, quartered
1 yellow bell pepper, chopped
1 red bell pepper, chopped
¼ cup red onion, chopped
1 tablespoon fresh cilantro, minced
1 jalapeno pepper (optional), stem and seeds removed, chopped
¾ teaspoon salt

Put all ingredients in a food processor fitted with its steel cutting blade and process until well chopped. Alternatively, you can chop all ingredients by hand and mix together in a bowl. If you use a food processor, don’t overdo it! You want chunks, not a mash. This is authentic-style salsa, not the goop you pour from a jar.

Tomato Pasta Sauce
4 lbs. fresh tomatoes,
peeled and chopped
2 onions, chopped
4 cloves garlic, minced
¼ cup fresh basil, chopped
¼ cup olive oil
1 teaspoon salt
1 tablespoon sugar

First, a tip for peeling tomatoes: Place them in boiling water for about 45 seconds. Remove and place in a bowl of ice water for 1-2 minutes. The peel should slide right off.

Heat olive oil in a skillet or saucepan on medium heat. Add onion, garlic, basil and salt. Sauté for 5 minutes until onion is tender. Stir in tomatoes and sugar. Bring to a boil. Reduce heat and let simmer uncovered for approximately two hours. Stir often until sauce has thickened. Use with pasta of your choice.

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